Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace

标题
Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace
作者
关键词
Fresh tomato pomace, Tomato ketchup, Rheological properties, Fibre, Sensory properties
出版物
FOOD AND BIOPRODUCTS PROCESSING
Volume 98, Issue -, Pages 299-309
出版商
Elsevier BV
发表日期
2016-03-02
DOI
10.1016/j.fbp.2016.02.007

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